Myrtle Allen’s Carrageen moss pudding with Irish whiskey sauce

Recipe by:

Carrageen moss is a little seaweed with a strong natural gelatine and pairs beautifully with Irish whiskey sauce

Myrtle Allen’s Carrageen moss pudding with Irish whiskey sauce

SERVES

6

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

25

MINUTES

CUISINE

COURSE

Baking

Method

  1. Soak the carrageen in tepid water for 10 minutes. Strain off the water and put the carrageen into a saucepan with the milk and vanilla pod, if using. Bring to the boil and simmer very gently with the lid on for 20 minutes. At that point, and not before, separate the egg and put the yolk into a bowl.

  2. Add the sugar and vanilla extract (if you are using it) and whisk together for a few seconds. Pour the milk and carrageen through a strainer on to the egg yolk mixture, whisking all the time.

  3. The carrageen will now be swollen and exuding jelly. Rub all this jelly through the strainer and beat it into the liquid. Test for a set in a cold saucer: put it in the fridge and it should set in a couple of minutes. Rub a little more through the strainer if necessary.

  4. Whisk the egg white until stiff peaks form and fold it in gently; it will rise to make a fluffy top. Leave to cool. 

  5. For the whiskey sauce, put the caster sugar into a saucepan with water, stir over a gentle heat until the sugar dissolves and syrup comes to the boil. Remove the spoon and do not stir. Continue to boil until it turns a nice chestnut-brown colour.

  6. Remove from the heat and immediately add the hot water. Allow to dissolve again and then add the Irish whiskey. Serve hot or cold.

Ingredients

  • 8g cleaned, well-dried carrageen moss (1 semi-closed fistful)

  • 900ml milk

  • 1 vanilla pod 

  • 1 egg

  • 1 tbsp caster sugar

  • For the whiskey sauce:

  • 225g caster sugar

  • 80ml cold water

  • 3-4 tbsp Irish whiskey

  • 120ml hot water

Method

  1. Soak the carrageen in tepid water for 10 minutes. Strain off the water and put the carrageen into a saucepan with the milk and vanilla pod, if using. Bring to the boil and simmer very gently with the lid on for 20 minutes. At that point, and not before, separate the egg and put the yolk into a bowl.

  2. Add the sugar and vanilla extract (if you are using it) and whisk together for a few seconds. Pour the milk and carrageen through a strainer on to the egg yolk mixture, whisking all the time.

  3. The carrageen will now be swollen and exuding jelly. Rub all this jelly through the strainer and beat it into the liquid. Test for a set in a cold saucer: put it in the fridge and it should set in a couple of minutes. Rub a little more through the strainer if necessary.

  4. Whisk the egg white until stiff peaks form and fold it in gently; it will rise to make a fluffy top. Leave to cool. 

  5. For the whiskey sauce, put the caster sugar into a saucepan with water, stir over a gentle heat until the sugar dissolves and syrup comes to the boil. Remove the spoon and do not stir. Continue to boil until it turns a nice chestnut-brown colour.

  6. Remove from the heat and immediately add the hot water. Allow to dissolve again and then add the Irish whiskey. Serve hot or cold.